Moe's Roasted Corn Pico Recipe With Avocado Recipe

Moe’s roasted corn pico recipe with avocado is a Mexican dish made with roasted corn, tomatoes, jalapenos, and other seasonings. To make it even more delicious and nutritious, people often add creamy and rich avocado to the mix. It is a simple yet flavorful dish that can be served in tacos or as a side dish.

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Prep Time: 20

Cook Time: 1

Total Time: 1 20

Course: Appetizer

Cuisine: Mexican

Keyword: Moe’s Roasted Corn Pico Recipe With Avocado, Moe’s Roasted Corn Pico Recipe With Avocado Recipe

Servings: people

Calories: 158kcal

Author: Rebecca Novak

Equipment

Oven
Baking sheet
knife

Ingredients

6 ears of corn with husks removed and cleaned
1/3 cup diced red onion
1/3 cup lime juice
1 1/2 avocado
1/3 cup minced cilantro
3/4 tsp freshly ground black pepper
1 1/2 cups diced Roma tomatoes
2 tsp salt
3/4 jalapeño pepper

Instructions

Preheat your oven to 400 degrees Fahrenheit. Place the ears of corn on a baking sheet and roast for 25 minutes, rotating the ears halfway through cooking time.
Once the corn is done roasting, let it cool, and then cut the kernels off with a sharp knife. In a large bowl, mix together the lime juice, red onion, avocado, black pepper, cilantro, tomatoes, and jalapeño.
Add in the roasted corn kernels and mix everything together until it is combined.
Season with salt to taste. Serve the pico in tacos or as a side dish.

Video

Notes

If you don’t have time to roast the corn, you can also use frozen or canned corn.
To make this dish spicier, add in an extra jalapeño pepper or some chili powder.
For a more flavorful dish, use freshly squeezed lime juice and freshly minced cilantro.
If you don’t have an oven, you can also cook the corn in a skillet over medium heat for about 10 minutes.

Nutrition

Calories: 158kcal

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